Food & Cooking Recipes Slow Cooker Recipes Loaded Slow-Cooker Baked Potatoes 3.9 (235) 2 Reviews This comforting, meatless dish is a set-it-and-forget-it favorite for busy weeknights. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 7, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings: 4 Jump to recipe Who doesn’t love a loaded baked potato—especially when you can make it in your crock pot? Our slow-cooker baked potatoes cook gently for eight hours. Set them before you head out in the morning and come home to find them ready for dinner. We use russet potatoes quite simply because they are the best type of potatoes for baking. They have a higher starch content than other varieties and yield a softer, fluffier center. We remove and mash the interior of the baked potato with chicken broth and yogurt, then return it to the skins and top with sautéed broccoli and mushrooms. Enjoy these baked potatoes with a vegetable side or baked beans for a meatless dinner or serve them alongside a favorite protein. 28 Slow Cooker Recipes You'll Want to Make All Year Long Romulo Yanes Swap the chicken broth for vegetable broth to make this a fully vegetarian meal. Cook Mode (Keep screen awake) Ingredients 4 medium russet potatoes 2 tablespoons olive oil 10 ounces cremini mushrooms, trimmed and quartered 1 bunch broccoli, cut into small florets, stalks peeled and cut into ½-inch pieces Salt and pepper 1/4 to 1/2 cup vegetable or chicken broth, hot ⅔ cup low-fat plain yogurt, room temperature Directions Prep and cook potatoes: Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours. Cook mushrooms and broccoli: In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes. Scoop potato flesh and mix with broth and yogurt: Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined. Return flesh to potatoes and top with vegetables: Divide flesh among potato skins. Top each stuffed potato with broccoli mixture. Variations Oven: Prick and bake the potatoes in a preheated 400-degree Fahrenheit oven for 1 hour. Microwave: Prick and bake the potatoes in a microwave on high for 15 to 20 minutes. 6 More Baked Potato Recipes to Try: Test Kitchen’s Favorite Baked Potato Twice-Baked Potatoes With Broccoli Loaded Baked Sweet Potatoes Baked Potatoes With Poblanos and Sour Cream Baked Potatoes With Sour Cream and Mushrooms Martha’s Baked Potatoes With Creme Fraîche and Caviar Originally appeared: Everyday Food, October 2012 Rate It PRINT